WHEAT
113 G
Quantifying culinary diversity across countries.
Quantifying culinary diversity across countries.
Compare countries
VS
Grains
Fish and seafood
Produce
Eggs and dairy
meats
Sugar, fats and nuts
Grains 481 G
113 G
313 G
44 G
0 G
0 G
4 G
0 G
0 G
7 G
Grains 369 G
74 G
105 G
92 G
1 G
0 G
0 G
21 G
75 G
1 G
Produce 376 G
8 G
188 G
58 G
122 G
0 G
Produce 1112 G
30 G
188 G
752 G
141 G
0 G
Meats 182 G
138 G
20 G
19 G
3 G
0 G
2 G
Meats 20 G
3 G
4 G
4 G
5 G
2 G
2 G
Fish and seafood 147 G
124 G
23 G
Fish and seafood 22 G
21 G
1 G
Eggs and dairy 80 G
44 G
30 G
6 G
Eggs and dairy 23 G
8 G
14 G
1 G
SUGARS, FATS AND NUTS 221 G
8 G
122 G
0 G
57 G
34 G
SUGARS, FATS AND NUTS 102 G
2 G
28 G
9 G
30 G
33 G
CILANTRO
CURRY LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
THAI BASIL
VIETNAMESE MINT
AFRICAN BASIL
BAOBAB LEAVES
BAY LEAVES
BITTER LEAVES
HIBISCUS
PREKESE
THYME
UTAZI LEAVES
UZIZA LEAVES
CILANTRO
CURRY LEAVES
KAFFIR LIME LEAVES
LEMONGRASS
THAI BASIL
VIETNAMESE MINT
AFRICAN BASIL
BAOBAB LEAVES
BAY LEAVES
BITTER LEAVES
HIBISCUS
PREKESE
THYME
UTAZI LEAVES
UZIZA LEAVES
CINNAMON
CLOVES
CORIANDER
CUMIN
STAR ANISE
BLACK PEPPER
DRY CHILI
TURMERIC DRY
ALLSPICE
CALABASH NUTMEG
CUBEB PEPPER
GRAINS OF PARADISE
GRAINS OF SELIM
NJANGSA/DJANSANG
CINNAMON
CLOVES
CORIANDER
CUMIN
STAR ANISE
BLACK PEPPER
DRY CHILI
TURMERIC DRY
ALLSPICE
CALABASH NUTMEG
CUBEB PEPPER
GRAINS OF PARADISE
GRAINS OF SELIM
NJANGSA/DJANSANG
GALANGAL
PANDANUS LEAVES
SHALLOT
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
BELL PEPPERS
LEMON
ONION
GALANGAL
PANDANUS LEAVES
SHALLOT
TURMERIC
CHILI PEPPERS
GARLIC
GINGER
LIME
BELL PEPPERS
LEMON
ONION
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
PEPPER PASTE
SESAME SEEDS
SOY SAUCE
PALM OIL
TAMARIND
DRIED FISH/SEAFOOD
FERMENTED BEANS
SHEA BUTTER
COCONUT MILK
FERMENTED BEAN PASTE
FERMENTED FISH/SEAFOOD
FISH SAUCE
KECAP MANIS
PEPPER PASTE
SESAME SEEDS
SOY SAUCE
PALM OIL
TAMARIND
DRIED FISH/SEAFOOD
FERMENTED BEANS
SHEA BUTTER
